| Violation Date |
Code |
Description |
| 2018-10-26 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - observed ceiling vents in need of cleaning in restrooms. |
| 2018-10-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth stored under cutting board at prep area. |
| 2018-10-26 |
38 |
2-402.11 effectiveness-hair restraints - c - observed 1 food employee handling food behind front counter.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed same employee wearing watch |
| 2018-10-26 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of glass cleaners stored on handshaking sink behind front counter. cdi, chemicals relocated for proper storage.7-102.11 label working containers of toxic materials such as c |
| 2018-10-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed detergent water at 101 degrees f while staff was actively washing equipment manually at 3 compartment sink. cdi, operat |
| 2018-10-26 |
13 |
3-302.11 packaged and unpackaged separation - observed unwashed peppers stored over ready to eat foods in walk in cooler. repeat. cdi, foods relocated for proper storage. |
| 2018-07-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed food employee handle container used with raw steak and then clean equipment. observed f |
| 2018-07-25 |
8 |
6-301.12 hand drying provision - pf - observed disposable towels not discharging at towel dispenser at front hand washing sink. cdi.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed chemical bottles stored on |
| 2018-07-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce such as limes located over ready to eat foods in walk in cooler. cdi, foods relocated for proper storage. |
| 2018-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 4 pans of lettuce cold held between 48-51 degrees f that operator stated was prepared in morning in far flip top prep unit. observed flip top prep unit at front counter entran |
| 2018-07-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed tcs foods relocated from non working refrigerator to walk in cooler to r |
| 2018-07-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed 2 strainers, pans and several cutting boards stored as clean but soiled with residues and food debris. observed 2 knives stored as clean but soiled. cdi, |
| 2018-07-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans and containers being wet stacked on storage rack. repeat.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2018-07-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service cups removed from protective packaging and with lip contact area of cups exposed / unprotected. |
| 2018-07-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed prep refrigerator not working behind front counter. return visit to be conducted to ensure equipment repaired. |
| 2018-07-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 fly in kitchen. |
| 2018-04-04 |
52 |
5-501.111 keep storage areas and bins for waste in good repair. observed missing lids to the dumpster. have repaired/replaced. |
| 2018-04-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the heavy leaks coming from the plumbing underneath the prep sink. have repaired. |
| 2018-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the 2-door reach in cooler near the grill area. have cleaned. repeat.* very good job on cleaning, huge improvement from |
| 2018-04-04 |
45 |
4-501.11 maintain equipment in good repair. observed a cracked pan and a melted pan. cdi-the equipment was properly discarded. |
| 2018-04-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-04-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed minor buildup on the onion dicer, and three pans. cdi-all items were brought back to the 3-compartment sink. repeat.*very good job! huge improvemen |
| 2018-01-18 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed the soap dispenser at the hand sink not properly dispensing soap. all employees that went to that sink to wash their hands realized this and moved to another hand sink. cdi-the manager |
| 2018-01-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink being stored on the countertop. cdi-the drink was discarded. the facility has a designated employee drink station. |
| 2018-01-18 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed tortilla bowls being held on top of the lettuce flip top cooler exposed to customers. cdi-the basket was moved and wrapped. |
| 2018-01-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on two large chip containers, the onion dicer, and one small pan. cdi-all items were brought back to the 3-compartment sink for proper washi |
| 2018-01-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed the handle of the salt scoop stored in the product. cdi-the scoop wa |
| 2018-01-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving in the hot hold box, the shelves holding the chopping/dicing equipment, and minor buildup on the fry cart. have cleaned. |
| 2017-10-18 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed cleaning needed to the floors (especially behin |
| 2017-10-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed several leaks coming from the prep sink plumbing. have repaired. |
| 2017-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the walk in cooler shelves, the hot hold box shelves, the reach in cooler near the grill, and the chip cart. have cleaned. re |
| 2017-10-18 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed the measuring cup handle stored in the sour cream. cdi-the product w |
| 2017-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed tongs and two pans with food residue. cdi-the equipment was sent back to the 3-compartment sink. very good job. much better from the last inspecti |
| 2017-07-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one slicer, one chopper and several pans with residue buildup on the clean equipment rack. cdi-all items were brought back to the 3-compartment sink |
| 2017-07-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of flies in the facility. huge improvement. keep up the good work. |
| 2017-07-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on a container of oil near the fryer. cdi-the cloth was removed. |
| 2017-07-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed black bean and corn salsa cooling in the salad flip top cooler. cdi-the |
| 2017-07-31 |
45 |
4-501.11 maintain equipment in good repair. observed damaged lid to the rice bin. have replaced. |
| 2017-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in the walk in cooler, the reach in cooler near the grill, the racks in the hot hold box, and the light bulbs covers. have cl |
| 2017-07-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure pans are fully air dried prior to stacking. repeat. |
| 2017-05-22 |
50 |
5-402.13 maintain sanitary sewage system.-p observed drain at the front serve line with standing water. manager also noted that the drains are not properly draining. manager also stated that the drains are being cleaned nightly. have a plumber come ou |
| 2017-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks in the walk in cooler, the hood vents, the small reach in cooler near the ovens and the shelf underneath the prep counter in |
| 2017-05-22 |
45 |
4-501.11 maintain equipment in good repair. observed a burned out light bulb in the hood vent system. have replaced. |
| 2017-05-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. cdi-the pans were unstacked to allow for proper air drying. |
| 2017-05-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed many flies and small flies throughout the facility. increase pest management. |
| 2017-05-22 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed the black beans that did not cool properly within the 6 hour time frame |
| 2017-05-22 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed black beans that did not fully cool from the night before. the product was at 57f. cdi-the product was discarded. |
| 2017-05-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a large pans that still contained remnants of the plastic wrapping along the edges of the pan. also observed several pans with small buildup on them |
| 2017-05-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite during the inspection. |
| 2017-03-07 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch. cdi-the employee removed the watch. |
| 2017-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried on buildup on the insides of pans. cdi-all pans with buildup were brought back to the 3-compartment sink for washing, rinsing, and sanitizing. |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on multiple racks in the walk in cooler, the racks in the hot hold box, the racks in the reach in cooler near the grill area, the chip fry |
| 2016-12-12 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. have hand sinks recaulked to the wall. |
| 2016-12-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employees unable to answer the 5 symptoms on the employee health policy. cdi-explained to the employees what the 5 sy |
| 2016-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed an apron and a wiping cloth sitting in the hand wash sink upon entering the kitchen. cdi-the items were removed. |
| 2016-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed residue buildup on multiple stacked containers in the walk in cooler, the slicer, the chopper, and a round slicer. cdi-all items were brought back t |
| 2016-12-12 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed two bags of shredded beef in the walk in cooler with a date of 12/5. cdi-the products were |
| 2016-12-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with a watch and wrist band on. cdi-the jewelry items were removed. |
| 2016-12-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed beef on the serve line at 125f. the product was not fully reheated before setting out onto the serve line. cdi-the product was brought back to fi |
| 2016-12-12 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed the handle to the scoop in the salt container in the food product. cd |
| 2016-12-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed equipment stacked wet on the clean storage rack. cdi-the containers were unstacked to allow for proper air drying. repeat. |
| 2016-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gaskets to the reach in coolers, racks in the walk in coolers and near the fryer unit and the fan covers in the walk in cooler in n |
| 2016-12-12 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed garbage sitting on the ground around the dumpster. keep dumpster area clean. |
| 2016-12-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth sitting on the counter near the stove. cdi-the cloth was removed and a clean cloth was brought out. |
| 2016-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed containers of diced chicken, shredded pork, soup, and ground beef that was holding below 135f. cdi items sent to be reheated. |
| 2016-09-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty without proof of ansi accredited food certification. |
| 2016-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal containers, plastic containers, chicken tongs, laddle, onion and pepper dicers that were soiled with food debris. cdi items moved to sink for c |
| 2016-09-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed pork that was improperly hot held reheated to 154f. cdi item placed back in unit to reheat. repeat. |
| 2016-09-07 |
33 |
3-501.13 use approved thawing methods. observed raw chicken that was thawing under 86f. food shall be fully submerged underwater and have water of no more than 70f running above container to agitate particles. |
| 2016-09-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks in throughout kitchen and walk in, plastic covering raw chicken shelf, vents in walk in and bathroom, and interior of reachin soiled with debr |
| 2016-09-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on rack that were wet stacked. repeat. |
| 2016-09-07 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed sinks, drains, paper towel dispensers, and walls |
| 2016-09-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies near ice machine area. |
| 2016-05-04 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed diced chicken and diced steak reheated to 158f and 156f respectively. cdi items returned to rethermalizer to continue reheating. |
| 2016-05-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic on duty without ansi accredited food certification. facility has until may 27, 2016 to get someone during all hours of operation to have managers certified. rep |
| 2016-05-04 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed facility with only health policy that was missing exposure. cdi provided health department policy. facility should be |
| 2016-05-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep surface. cdi drink moved. |
| 2016-05-04 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee handle hat and hair with gloves and return to food prep. cdi hands washed and gloves changed. |
| 2016-05-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal and plastic containers, knives, chip scoop, and metal containers that were drying on clean side of drainboard soiled with food debris. cdi item |
| 2016-05-04 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed crimped bags of black beans that were cooling from overnight at 47-51f. cdi items discarded. repeat. |
| 2016-05-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees handling food and utensils without hair restraints. |
| 2016-05-04 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed bags of black beans, queso, spicy queso, and sauces cooled using a cook chill method. cdi items discarded. repeat. |
| 2016-05-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed lettuce that was tightly wrapped while cooling. cdi items unwrapped for r |
| 2016-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on clean dish rack that was wet stacked. repeat. |
| 2016-05-04 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed walls by prep area, exterior of ice machine, rac |
| 2016-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed facility with pans of diced chicken and steak holding below 135f. cdi items reheated. repeat. |
| 2016-01-13 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic for morning shift without ansi accredited certification. |
| 2016-01-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed employee rinsing rag in handsink. cdi employee moved from handsink. |
| 2016-01-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal pans, plasic containers, tomatoe slicer, onion slicer, and lettuce cutter soiled with grease and food debris. cdi items moved to sink for clean |
| 2016-01-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed steak, grilled chicken, black beans and pinto beans in hot box and hot well below 135f. instructed facility once they dice steak and grilled chicken they must reheat food if i |
| 2016-01-13 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p. observed crimp sealed bags of ground beef at 50f from the night before. cdi bags discarded. |
| 2016-01-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes that were wet stacked. repeat. |
| 2016-01-13 |
45 |
4-501.11 maintain equipment in good repair. observed front prep unit where buritto press is at 75f. no potentially hazardous food was inside unit. |
| 2016-01-13 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf. observed facility crimp seal ground beef, queso, and barbecue sauce from hot well and cool down in ice baths then reheat for serivce without prior approval fro |
| 2015-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed white rice, chicken , steak below 135 degreeson service line and hot well in kitchen area. cdi all products reheated to 165 and placed back on line. see chart above. |
| 2015-11-06 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug for dumpster missing. 5-501.15 provide dumpster, waste containers that are of sound construction. dumpster corroding and needs to be replaced. -0 points- |
| 2015-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-11-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pico and romaine lettuce cooling tightly covered must vent heat to properl |
| 2015-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several containers of romaine lettuce above 45 degrees cdi removed and put on ice bath to cool . see chart above. |
| 2015-11-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed handwash sign in ladies room missing. cdi handwash sign posted. |